Difference between revisions of "Roasted Root Vegetables"
RealRecipes (talk | contribs) m (Text replace - "Category:Vegan Side Dish Recipes" to "Category:Vegan recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 1 tablespoon [[balsamic vinegar|balsamic]] or [[red wine vinegar]] | * 1 tablespoon [[balsamic vinegar|balsamic]] or [[red wine vinegar]] | ||
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1.Preheat oven to 450º. | 1.Preheat oven to 450º. | ||
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[[Category:Sweet potato Recipes]] | [[Category:Sweet potato Recipes]] | ||
[[Category:Turnip Recipes]] | [[Category:Turnip Recipes]] | ||
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Latest revision as of 18:52, 26 June 2012
Info
Cook Time:
Serves: 8-10
Ingredients
- 1 large sweet potato, peeled and cut into 1" pieces
- 2 cups carrots, washed (leave skins on), cut into 1" pieces
- 1 rutabaga, peeled and cut into 1" pieces
- 2 small turnips, (leave skins on), cut into 1" pieces
- 2 parsnips, peeled and cut into 1" pieces
- 1 tablespoon olive oil
- 1 tablespoon balsamic or red wine vinegar
Procedures
1.Preheat oven to 450º.
2.In a large bowl, combine all chopped vegetables. Add thyme or rosemary, oil, salt and pepper and mix thoroughly.
3.Pour vegetables in a large baking pan then bake, uncovered, for about 1 hour or until vegetables are tender, turning once.
4.Toss vegetables with balsamic or red wine vinegar then serve.
Source
- Roasted Root Vegetables from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource
